Posts Tagged ‘Butter Olive Oil’


Olive Oil Pie Crust

Thursday, April 8th, 2021

No matter the filling, the crust can make or break a great pie!  A golden, flaky and tender crust, in the correct ratio to filling is a must!

Olive Oil Pie Crust
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Olive Oil Pie Crust
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Instructions
  1. TIP: COLD INGRDIENTS! Do not over handle dough. Place olive oil in a container to freeze 3-4 hours minimum. The consistency should resemble honey when solidified. Place solidified oil, flour, salt and baking powder in food processor and pulse a few times. Add remaining ingredients and pulse until dough balls forms. Place ball in air tight container or plastic wrap and put in fridge for 1 hour to chill. Lightly flour surface, roll ball out to 1/8 inch thick and place in a pie plate. (beginners tip, try rolling between 2 sheets of lightly floured waxed paper) For a cream pie, lightly bake, for a regular pie, put in the filling and BAKE!
Recipe Notes

Twists:  Use Tuscan Herb olive oil for a savory crusted pot pie or quiche.  Lime or Lemon oils for a meringue pie.  Exchange the balsamic vinegars to match the pie:  blackberry, strawberry, blueberry, coconut, red apple, cinnamon pear - great for pumpkin!

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Strawberry Honey Stuffed French Toast

Wednesday, September 26th, 2018
Strawberry Honey Stuffed French Toast
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Strawberry Honey Stuffed French Toast
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  1. In a wide, shallow bow, whisk eggs, dairy, vanilla and salt. Slice the bread slices in half. FOR STUFFED: spread 1 1/2 Tbsp ricotta cheese on a half and sandwich a bare slice with. Skip to next step for non-stuffed Heat oiled griddle over medium heat. Dip bread in egg/dairy mixture to coat each side. Place on griddle. When golden brown, about 3 to 5 minutes. Flip and cook on other side. Remove from heat drizzle with Strawberry Balsamic vinegar and honey OR maple syrup. Dust with powdered sugar
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Mushroom Flatbread

Tuesday, September 25th, 2018

Delicious for lunch, dinner or snack!

Mushroom Flatbread
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Mushroom Flatbread
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  1. Preheat oven to 400ºF. Brush both sides of naan bread with olive oil. Bake in oven for 5-7 minutes.
  2. In a skillet, heat olive oil over medium. Add garlic, mushrooms and salt, cook until browned - 5-7 minutes. Remove from heat and stir in fresh thyme.
  3. Divide mushrooms evenly between naan, top with a handful of arugula, sprinkle with goat cheese and drizzle with Balsamic Vinegar. Slice and serve
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Pot Pie

Monday, April 10th, 2017
Pot Pie
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Pot Pie
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Ingredients
Pot Pie filling
  • 2 c carrots diced or sliced to preference
  • 1 c Celery chopped
  • 1 Large Yellow Onion diced
  • 1/2 c sweet peas
  • 1 c potatoes diced and microwaved for 3 minutes
  • 2 d Chicken Breast diced
  • 1/2 c Flour
  • 1/3 c Wild Mushroom & Sage Olive Oil
  • 3 c Chicken Broth
  • 1 c heavy cream
  • 1 tsp Thyme, fresh
  • Salt and Pepper to taste
Biscuit Top
  • 3 c Flour
  • 2 Tbsp Sugar
  • 4 tsp baking powder
  • 1 tsp Salt
  • 1 tsp baking soda
  • 1 stick Butter chilled, cut int 1/4 in pieces
  • 1 c buttermilk
  • 1/4 c Butter Olive Oil
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Instructions
Filling
  1. Grease a 13" x 9" baking pan or casserole Heat a large, heavy bottom pot over medium heat. Add the olive oil, celery, onions, and carrots. Saute for 5 minutes until carrots are just tender. Add the flour and stir thoroughly so no dry spots remain. Whisking constantly, add the chicken stock to the flour and vegetables. Bring to a simmer stirring constantly until thickened. Add the cream and continue simmering and stirring for a couple of minutes. Check and adjust the seasoning with salt and pepper. Add the potatoes, cooked chicken, peas, and thyme. Scrape the filling into the casserole or baking pan and set aside to cool slightly while you make the biscuits.
Biscuit
  1. In the bowl of a food processor add all of the dry ingredients and pulse. Add the chilled butter and pulse a few times to incorporate and create small pea sized lumps of butter. Add the butter olive oil to the buttermilk and pour over the dry ingredients. Pulse a few more times until a loose, moist dough forms. Preheat the oven to 350 F. Roll out the dough to 1" thickness and cut out biscuits 2" in diameter. Place the biscuits on top of the pot pie filling about 1" apart. Brush with additional buttermilk and bake for 25 minutes until biscuits are fluffy and golden. Delicious Homemade Buttermilk tip: use regular milk and add Cranberry Pear Balsamic Vinegar to make 'buttermilk' Also CHILL all ingredients and do not over process for a light flaky biscuit. Press into a 1/4 inch circle, instead of rolling out. Then cut straight down, no twisting with the cutter.
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Tomato-Basil Pasta Bake

Tuesday, May 10th, 2016

Quick easy dinner for those busy nights!

Tomato-Basil Pasta Bake
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Tomato-Basil Pasta Bake
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  1. Cook pasta per instructions. Reserve 1 1/2 c of the cooking water; set aside and keep warm. Combine marinara sauce half of the basil, garlic and pepper flakes. Bring to a simmer over medium heat; cook 10-12 minutes, stirring occasionally. Combine bread crumbs with olive oil; mix well. Preheat broiler on HIGH. Add cooked pasta and reserved water to sauce; toss to coat. Place in a broiler proof pan/skillet. Sprinkle evenly with cheese and top with bread crumbs. Place skillet as close as possible to heating element. Broil 5-7 minutes or until cheese is melted and bread crumbs are golden brown. Sprinkle with remaining basil; serve immediately.
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Chipotle Shrimp Scampi

Monday, May 9th, 2016

This dish is easily exchanged for Chicken!

 

Chipotle Shrimp Scampi
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Chipotle Shrimp Scampi
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  1. Bring salted water to a boil. Cook pasta according to package directions. Meanwhile, chop cilantro, reserve 3 Tbsp for garnish. Drain pasta toss with remaining cilantro. Add oil to skillet; heat over medium-high. Combine shrimp, garlic and seasoning; toss to coat. Arrange shrimp in a single layer over bottom of skillet; cook 2-3 minutes or until browned on one side and edges are pink. Remove skillet from heat and turn shrimp over; let stand 1-2 minutes or until centers of shrimp are opaque. Remove shrimp from skillet set aside and keep warm. Add wine to same skillet. Cook on medium-high heat 3-4 minutes or until wine is reduced by half, stirring to loosen browned bits. Add Butter Olive Oil, broth and salt cook 2-3 minutes or until heated through. Drizzle pasta with sauce top with shrimp garnish with cilantro.
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Twisted Artichoke Dip – er dinner?

Tuesday, April 28th, 2015

This dip was just a little something to eat after a long day of filling bottles!  It hit the spot!  Hope you enjoy it as much as we did.

 

Twisted Artichoke Dip

1 Tbsp. The Olive Twist butter olive oil
1 Tbsp. The Olive Twist garlic olive oil
1/8 cup flour
3/4 cup milk
1/4 cup heavy cream
1 tsp Garlic & Herb Blend
Salt to taste
Dried Thyme to taste
Dash of spicy red pepper powder

½ cup shredded Gruyere cheese*
¼ cup shredded Mozzarella cheese
2-3 Tbsp. freshly grated Parmesan Cheese*

1 Tbsp. The Olive Twist garlic olive oil
2 Tbsp. finely chopped onion
1 Tbsp. finely chopped red pepper
3 cups freshly chopped spinach
7 oz. jar roasted artichoke hearts, drained and chopped
½ cup shredded Mozzarella cheese


In an oven proof skillet, heat over low-medium heat, butter and garlic olive oil. Slowly add flour, stirring to mix the oil with the flour. Once mixture is blended, add ½ cup of milk and cream at a time. Stirring until mixture is thickened. Season to taste. Add the shredded cheese and set aside to allow the cheese to melt.


In a separate skillet, heat over low-medium heat, garlic olive oil. Add chopped onions, peppers and sauté until tender. Add spinach and artichokes and sauté until spinach is wilted.


Blend the spinach mixture into the cheese mixture. Place the iron skillet into the oven at 500 degrees and allow the top to brown lightly. Remove from oven and let cool. Serve warm with tortilla chips or pita chips.
Optional: add smoked chicken pieces and/or shiitake mushrooms to the recipe for more depth in flavor.
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* gourmet cheeses are available at our Auburn location, 115 N Main St, Auburn IN 46706

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Chicken & Mushroom Kebob

Monday, April 20th, 2015

Cabob, Kabob, Kabab — you pick!  We just know this is is delicious!

Chicken & Mushroom Kebob
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Chicken & Mushroom Kebob
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Ingredients
Balsamic Glaze
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Instructions
  1. Place cubed chicken into a glass dish, the mushrooms in a separate dish and set aside. Take olive oil and seasoning and blend in a small bowl. Pour half over mushrooms and half over chicken and let marinate for ½ hour. Place chicken on a Kebab skew and repeat. Keep separate from the mushrooms. Do the same for the mushrooms and set aside.
  2. In a small glass bowl together all ingredients for the glaze.
  3. Grill the chicken Kebab for about 15-20 minutes on medium heat, basting with the balsamic glaze as you turn the kabobs. Remove from heat once centers of the chicken are cooked through. About 10 minutes after the chicken goes on the grill, place the mushroom Kebab on the grill and brush with the balsamic glaze until the mushroom is cooked to desired tenderness.
  4. Twist: Serve with potato salad, a green garden salad or rice. Change up the oil, or balsamic vinegar to what's in your pantry, or to your taste.
Recipe Notes

The following products are available at The Olive Twist, Inc and on-line stores.

Balsamic Vinegar, Traditional Balsamic Vinegar, Butter Olive Oil, Garlic Olive Oil.

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Pepper and Mushroom Quesadilla

Monday, April 20th, 2015
Pepper and Mushroom Quesadilla
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Pepper and Mushroom Quesadilla
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  1. In a med. skillet drizzle ½ of the butter and garlic olive oil over medium heat. Add peppers and onions, sauté until tender. Add mushrooms and rest of oil toss and sauté until mushrooms are tender. Place tortilla on baking sheet and sprinkle with cheese, then place one quarter of the pepper mixture on half of the tortilla and fold in half. Repeat with 3 more tortillas. Brush top of tortilla with Green Chile Olive Oil. Place in oven and bake at 350 degrees for about 10 minutes. After 5 minutes flip the quesadilla over to brown. Both sides should be crisp and golden. Remove from oven and cut into 4 pie shape slices. Place 4 pieces on plate and garnish with salsa, guacamole, sour cream and cheese.
  2. Twist: Any of our spicy oils would compliment this dish: chipotle, Harissa, and Cayenne. For a more Mediterranean flavor try the wild dill olive oil, or wild mushroom & sage olive oil with pita bread!
Recipe Notes

The following items are available at The Olive Twist, Inc, or our on-line store:

butter olive oil, garlic olive oil, green Chile olive oil, Fresco Garlic Blend, Cheese 

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Pammy’s Snack Mix

Thursday, February 19th, 2015

This is an easy snack for after school or at your next party!  — Even better to take or make @ the lake — NO OVEN needed!!

Pammy's Snack Mix
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No baking necessary, personalize to taste or diet.
Servings Prep Time
6 5 minutes
Servings Prep Time
6 5 minutes
Pammy's Snack Mix
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No baking necessary, personalize to taste or diet.
Servings Prep Time
6 5 minutes
Servings Prep Time
6 5 minutes
Ingredients
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Instructions
  1. Whisk together olive oil, herbs and salt in a small bowl. Place 6 cups of dry ingredients in a large bowl and drizzle the olive oil mixture and toss. Can keep in a tight sealed container for at least one week.
Recipe Notes

The oil in this recipe can be easily substituted for our Garlic, Chipotle, Wild Mushroom & Sage, Herbs de Provence, Basil, or Truffle Oil.

In addition, pretzels, oyster crackers, cheddar cheese crackers, and rice cereal are other alternatives used to make this easy snack mix.

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